Ingredients:
3 pounds of potatoes
50ml hot beef broth
2 cups loosely-packed fresh basil leaves
2 to 3 cloves garlic, minced
1 tablespoon freshly-squeezed lemon juice
1 teaspoon freshly-ground pepper
1 tablespoon pesto sauce
1/2 tablespoon coarse salt
1/2 tablespoon prepared honey mustard
1/2 cup cream
1/2 cup mayonnaise
Instructions:
Cut the potatoes into bite-sized pieces, put them in a pan and cover the potatoes with water.
Add the salt and cook the potatoes for 20 minutes. When it's read, drain the potatoes and put them in a large mixing bowl.
In a food processor; mix the cream, beef broth, basil leaves, lemon juice, mustard, mayonnaise, pesto and garlic.
Pour this mixture on the potatoes and mix them well.
You can serve your salad warm our put it into your fridge and serve it cold. We decided to decorate ours with parsley and shaved cheddar.
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